This Traditional Thanksgiving Stuffing is a classic side dish that warms the heart. Made with fluffy bread, savory herbs, and veggies, it’s full of comforting flavors.
Every bite is like a hug on a plate! I love adding some extra celery for crunch. Pair it with turkey, and it’s a match made in holiday heaven! 🦃✨
Key Ingredients & Substitutions
Bread: Day-old white or French bread is perfect for this stuffing. It’s dry, making it absorb broth well. If you want a twist, use sourdough or whole grain bread for more flavor or nutrition.
Butter: Unsalted butter gives you control over salt. You can substitute with olive oil or vegan butter if you’re dairy-free.
Onions and Celery: These are the classic base. If you’re looking for a shortcut, frozen onion and celery mix can save time. You can also swap them with leeks or shallots for a different taste.
Herbs: Fresh herbs smell great and taste better, but dried ones work too. If you can’t find sage or thyme, try using Italian seasoning or Herbes de Provence.
Broth: Low-sodium broth is best for controlling the overall saltiness. Vegetable broth is a great substitute for a vegetarian option.
Add-ins: Nuts add crunch, and cooked sausage gives richness. If you want a vegan option, sautéed mushrooms are a tasty alternative.
How Do I Achieve the Best Bread Texture for Stuffing?
Getting the texture right is crucial. You want your bread to soak up flavors without falling apart. Drying the bread is key; either let the cubes sit out overnight or toast them at a low temperature until they are dry but not brown.
- Spread the bread cubes on baking sheets in a single layer for even drying.
- Keep an eye on them if you’re toasting; it’s about drying, not crisping.
- Once the bread is ready, it should feel a bit hard on the outside but soft on the inside.
Using the right texture sets the foundation for a delicious stuffing that won’t turn mushy. Happy cooking!
How to Make Traditional Thanksgiving Stuffing
Ingredients You’ll Need:
- 1 loaf (about 1 pound) of day-old white bread or French bread, cut into 1-inch cubes
- 1 cup (2 sticks) unsalted butter
- 2 cups onions, finely chopped
- 1 1/2 cups celery, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons dried sage (or 2 tablespoons fresh sage, chopped)
- 2 teaspoons dried thyme (or 2 tablespoons fresh thyme, chopped)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 2 1/2 cups chicken or turkey broth (preferably low sodium)
- 2 large eggs, beaten
- Optional: 1/2 cup chopped walnuts or pecans for crunch
- Optional: 1/2 cup chopped fresh mushrooms or cooked sausage for variation
How Much Time Will You Need?
This recipe requires about 15-20 minutes of prep time and around 1 hour for baking. You’ll need some additional time if you’re letting the bread cubes dry out overnight.
Step-by-Step Instructions:
1. Prepare the Bread Cubes:
Start by spreading the bread cubes in a single layer on baking sheets. You can let them dry out overnight for the best texture or bake them at 250°F (120°C) for 30-40 minutes until they are lightly toasted, dry but not browned. Once they’re ready, set them aside.
2. Cook the Vegetables:
In a large skillet or saucepan, melt the butter over medium heat. Add in the chopped onions and celery. Sauté these veggies until they’re soft and translucent, which takes about 8-10 minutes. Next, add the minced garlic, sage, thyme, parsley, salt, and pepper; cook for another 2 minutes until everything is fragrant.
3. Combine Bread and Vegetables:
In a large mixing bowl, combine the toasted bread cubes and the sautéed vegetable herb mixture. Toss everything gently to make sure the ingredients are evenly distributed.
4. Add Eggs and Broth:
Pour the beaten eggs over the bread mixture. Then, start adding broth a little at a time, stirring gently after each addition. You’ll want enough broth to moisten the bread without making it soggy—usually around 2 to 2 1/2 cups will do the trick.
5. Optional Add-Ins:
If you’re using nuts, chopped mushrooms, or cooked sausage for extra flavor and texture, stir them in now and mix well.
6. Prepare to Bake:
Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish or a similar size casserole dish. Transfer the stuffing mixture evenly into the dish, and cover it loosely with aluminum foil.
7. Bake the Stuffing:
Bake the stuffing covered for 30 minutes. After that, remove the foil and bake it uncovered for an additional 15-20 minutes, which will give the top a nice crispy texture and golden brown color.
8. Serve:
Once it’s done, you can garnish with fresh herbs if you like. Serve it warm alongside your Thanksgiving turkey and enjoy the comforting flavors of this traditional stuffing!
This recipe produces a moist, flavorful stuffing with a golden crisp top, capturing the classic tastes of Thanksgiving. Happy feasting!
Can I Use Gluten-Free Bread for This Stuffing?
Absolutely! You can use gluten-free bread to make this stuffing. Just make sure to find a good quality gluten-free loaf and prepare it the same way as regular bread. Dry it out a bit to ensure a good texture!
How Can I Make This Stuffing Vegetarian?
To make this stuffing vegetarian, simply substitute the chicken or turkey broth with vegetable broth. You can also add more vegetables or use mushroom broth for extra depth of flavor.
Can I Prepare the Stuffing in Advance?
Yes! You can prepare the stuffing a day ahead. Just follow the recipe until the stuffing is assembled in the baking dish. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the cover, let it sit at room temperature for about 30 minutes, then bake as directed.
What’s the Best Way to Store Leftover Stuffing?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, you can either pop it back in the oven at 350°F (175°C) for about 15-20 minutes or microwave it until warmed through. Add a splash of broth to keep it moist while reheating!
